Description
This Best Chicken Lo Mein recipe features tender chicken, fresh Chinese egg noodles, and crisp stir fry vegetables tossed in a flavorful homemade sauce. Perfectly balanced with savory oyster and soy sauces, a hint of ginger and garlic, and optional spice, this dish is quick to prepare and sure to satisfy your craving for authentic Asian flavors.
Ingredients
Scale
Main Ingredients
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
- 2 ½ cups stir fry vegetables, sliced ¼ inch thick (carrots, red bell pepper, onions, shiitake mushrooms, snow peas)
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds, for garnish
Lo Mein Sauce
- ½ cup chicken stock (or vegetable stock or water)
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
Optional Spice (choose one)
- 1 teaspoon chili garlic sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare the sauce: In a medium-sized bowl, combine ½ cup chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Stir until the sugar dissolves completely to form the lo mein sauce.
- Marinate the chicken: Place the bite-size chicken pieces in a bowl and add one tablespoon of the prepared sauce. Toss to coat and let the chicken marinate while you prep the vegetables.
- Cook the noodles: Bring a pot of water to a boil and cook the noodles until just al dente, about 1 or 2 minutes less than the package instructions. Drain and rinse under cold water, then drizzle a tiny amount of oil to prevent sticking. If using pre-cooked fresh noodles, simply rinse under hot water to separate strands.
- Stir fry chicken and vegetables: Heat a wok or large pan over medium-high heat and add the vegetable oil. Add the marinated chicken and cook until fully cooked through. Remove the chicken from the pan and set aside. Next, add the stir fry vegetables and cook for 2 to 3 minutes until tender but still crisp.
- Combine noodles, sauce, and chicken: Add the noodles and the remaining lo mein sauce to the pan with the vegetables. Toss and stir-fry for 1 to 2 minutes until the sauce thickens and becomes shiny and glossy. Add the cooked chicken back in and toss everything together evenly.
- Garnish and serve: Remove from heat, garnish with chopped scallions and toasted sesame seeds. Serve immediately and enjoy your homemade chicken lo mein!
Notes
- Fresh noodles can be identified by their surface: uncooked fresh noodles are dusted with flour, while pre-cooked fresh noodles come vacuum-packed and lightly coated with oil.
- For stir fry vegetables, use a variety such as carrots, red bell peppers, onions, shiitake mushrooms, and snow peas. Feel free to substitute with your favorite stir fry vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to one month.
- If you prefer a spicy kick, add one teaspoon of chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili pepper flakes sparingly as they are salty.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
